Lobster Salad, the Recipe
-Miracle Whip, 1 jar
-Sweetened and Condensed Milk, 2 tablespoons or more to taste
-White Vinegar, a tablespoon or more to taste
-Sugar, one teaspoon or more to taste
-Fuji apples cut to small cubes
-cooked potato cut to small cubes
-cantaloupe cut to small cubes
-honeydew cut to small cubes
-1 to 2 lobster boiled, de-shelled
I first made this salad when I was working at Denison Library at Scripps College. I was a grad student at the time. It was fun working in the library to discover lots of treasures in the special archive. The head librarian Judy Sahak always organized a potluck in the summer. She loved my lobster salad. The combination of potato and fruits was an unlikely mix to her, but she was pleasantly surprised by the results.
Fast forward many years, I was an undergrad as an older student at ArtCenter in Pasadena. I was taking a class called Type & Authorship with Lisa Wagner. I made the lobster salad for one of the last days of class. She took at picture of it and helped me distribute to my colleagues and the co-teacher who didn’t like lobster. She felt it was necessary that I shared my salad, because she believed that giving and receiving was important to my artwork.
The best recipes are the ones that have decriptors like adding a little of this and adding a little of that. At church, auntie Merry makes the best spicy noodles. Her recipe is also adding a little of this and adding a little of that. They are the best noodles I have ever tasted. I think my lobster salad recipe falls in that line of instruction as well.
I don’t remember who came up with this recipe. It may be my cousin Valerie who is an amazing chef. I remember watching her cut up the fruits. Or it could have been my mom, who said she thought up this recipe. Everyone in my family seems to be an excellent cook!
My obsession with lobsters began at an unknown time. I’m fascinated with its history. During colonial times in America, lobsters were prisoners food. There was an over abundance of it. They were seen as pests of the ocean. However, canned goods were introduced so there is a way to preserve lobsters, making it a great delicacy.
I have made many artwork with the theme of lobsters. A pop up card, a print from Archetype press, a print from the Lego press, crochet creature, and more recently a ceramic handbuilt creature. I think lobsters remind me of many wonderful meals that my mom cooked up. It is a sign of love and affection in my family.
Invite me to your next potlucks and I shall make the lobster salad:)
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